Gluten Free Keto Speculoos I E Biscoff Cookies

(NoBake!) Gluten Free, Paleo & Keto Speculoos …

WEBDec 9, 2020 · Turn the heat down to low and continue to cook for 20-25 minutes more until fully browned (and it tastes like speculoos!). …

1. Lightly toast almond flour in a saucepan over medium heat, until lightly golden and fragrant (2-4 minutes), tossing it about every so often to keep it from burning. Add in the six spices and continue toast it until fully golden and the spices become very aromatic, 2-4 minutes more.
2. Add in the butter, sweetener, salt, molasses (optional) and mix until melted and incorporated. Taste for sweetness and salt, and season to taste. Turn the heat down to low and continue to cook for 20-25 minutes more until fully browned (and it tastes like speculoos!).
3. Remove from heat, add in almond butter and blend until fully smooth with a stick blender. Alternatively, transfer to a food processor and blend until smooth.
4. Transfer your keto speculoos cookie butter to a mason jar (or sealable container) and allow to cool completely before refrigerating. Alternatively, transfer to silicon molds and make fat bombs out of it. Keep refrigerated for a couple weeks and frozen for 3 months.

Preview

See Also: Keto RecipesShow details

Gluten Free Biscoff Style Cookies Let Them Eat Gluten …

WEBApr 16, 2021 · Mix the dry ingredients in a small bowl (flour, baking powder, baking soda, salt, and spices). Add cold butter to the turbinado sugar …

1. Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.
2. In the bowl of a food processor, process the turbinado sugar for 30 seconds, or until it's a little finer in texture. Add cold cubed butter and process until the dough becomes a mass and begins to ride around the top of the blade, about 20 seconds. Add the egg and process again until a paste forms, 10-20 seconds.
3. Pour the dry ingredients into the bowl and process until a smooth dough forms.
4. Trace a 10 by 12-inch rectangle on a sheet of parchment that's fit for a baking sheet. Mark every 1¼ inches along the short side, and then mark every 3 inches along the longer (bottom) side. Trace just the rectangle (without the markings) on another sheet of parchment. Flip over so the pencil side isn't touching the dough.

Preview

See Also: Share RecipesShow details